Results 111 to 120 of about 30,868 (289)

Fermentation‐Assisted Valorization: A Sustainable Strategy for Turning Fruit By‐Products Into Value‐Added Food Supplements

Food Frontiers, EarlyView.
ABSTRACT A substantial proportion of fresh fruit undergoes processing, resulting in underutilized fruit by‑products (FBPs) that are rich in dietary fiber and bioactive compounds. Recent FBP valorization trends demonstrate that fermentation significantly enhances microbiological, nutritional, and sensory attributes, yielding value‑added food supplements.
Abouzar Ghasemi, Salwa Karboune, Denis Groleau, Ismail Fliss   +3 more
wiley   +1 more source

Pyruvate Formate‐Lyase Reaction in Escherichia coli [PDF]

, 1969
J Knappe, Jochen Schacht, W Möckel, Th. Höpner, H. Vetter, R. Edenharder   +5 more
openalex   +1 more source

High-Level Extracellular Production of a Trisaccharide-Producing Alginate Lyase AlyC7 in Escherichia coli and Its Agricultural Application

Marine Drugs
Alginate oligosaccharides (AOS), products of alginate degradation by endotype alginate lyases, possess favorable biological activities and have broad applications.
Xiao-Han Wang, Yu-Qiang Zhang, Xin-Ru Zhang, Xiao-Dong Zhang, Xiao-Meng Sun, Xiao-Fei Wang, Xiao-Hui Sun, Xiao-Yan Song, Yu-Zhong Zhang, Ning Wang, Xiu-Lan Chen, Fei Xu   +11 more
doaj   +1 more source

Inhibition of adenylosuccinate synthetase and adenylosuccinate lyase from Ehrlich ascites-tumour cells by 6-thioinosine 5′-phosphate [PDF]

, 1964
M. R. Atkinson, RK Morton, AW Murray
openalex   +1 more source

Bioactive Compounds Derived From Natural Foods Against Metabolic Syndrome and the Advances of Resveratrol and Caffeic Acid in Microbial Cell Factory Production: A Review

Food Frontiers, EarlyView.
Metabolic syndrome is characterized by abdominal obesity, hyperglycemia, dyslipidemia, and hypertension. Bioactive compounds extracted from herbs, tea, and coffee using microbial cell factories, particularly resveratrol and caffeic acid, have demonstrated remarkable potential in the management of metabolic syndrome, offering innovative solutions for ...
Tao Li, Jingjing Shi, Tao Liu, Chongxiang Xue, Lin Han, Mingzhe Zhang, Linhua Zhao, Xiaolin Tong   +7 more
wiley   +1 more source

Fermentation of Soy Juice by Lactiplantibacillus plantarum CIRM‐BIA777 Produces Flavor‐Related and Health‐Promoting Metabolites

Food Frontiers, EarlyView.
Transcriptomics revealed the metabolism of Lactiplantibacillus plantarum during soy milk fermentation. The fermentation of soy milk released aroma compounds and health‐beneficial metabolites. ABSTRACT The fermentation of plant‐based beverages, such as organic and locally produced soy juice (SJ), offers a sustainable way to develop dairy alternatives ...
Olivier Harlé, Sandrine Parayre, Marie‐Bernadette Maillard, Gwenaële Henry, Éric Guédon, Anne Thierry, Jérôme Niay, Stéphanie‐Marie Deutsch, Hélène Falentin   +8 more
wiley   +1 more source

Systematic Identification of Native Bacillus spp. as a Sustainable Approach to Mitigate Cadmium in Cocoa

Food Frontiers, EarlyView.
Native Bacillus spp. isolated from cocoa fermentations demonstrate cadmium resistance and removal capabilities. Through a multidisciplinary approach combining genomics, metagenomics, electron microscopy and functional assays, we identified promising strains for sustainable cadmium bioremediation, offering a natural strategy to improve cocoa safety and ...
Miguel Fernández‐Niño, Juan Fernando Meza, Claudia M. Rodríguez‐López, Maria Camila Buitrago‐Acosta, Diana M. Cortes‐Mera, María José Chica, Jorge Duitama, Duvan Albeiro Millan, Andrés Díaz‐García, Eddy J. Bautista, Andrés Fernando González Barrios   +10 more
wiley   +1 more source

THE EQUILIBRIUM OF THE REACTION CATALYSED BY CITRATE OXALOACETATE-LYASE [PDF]

, 1965
SS TATE, SP Datta
openalex   +1 more source

Assay and Purification of (+)-Citramalate Hydro-lyase Components from Clostridium tetanomorphum

, 1966
A. H. Blair, H.A. Barker
openalex   +1 more source

Influence of Post‐Harvest Treatments on Antioxidant Potential and Metabolomics Profile of Coffee Beans

Future Postharvest and Food, EarlyView.
(1) The secondary metabolite profile of coffee beans was determined. (2) Processing affects not only the metabolite profile but also the volatile compound content. (3) Caffeine was the most abundant metabolite in all samples. (4) The fermentation‐roasting treatment improved the metabolite profile, whereas roasting, fermentation and soaking followed by ...
Stephano Tambo Tene, Venkatachalapathy Natarajan   +1 more
wiley   +1 more source